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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods - Hazard identification, exposure assessment and hazard characterization of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood

AD HOC EXPERT CONSULTATIONS ON RISK ASSESSMENT OF MICROBIOLOGICAL HAZARDS IN FOODS - WHO Headquarters, Geneva, Switzerland, 23 - 27 July 2001

Year of publication 2001

Pages 52

Author Nutrition Division

Product type Book (stand-alone)

Edition 1

Synopsis (short abstract) The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) convened an Expert Consultation on Risk Assessment of Microbiological Hazards in Foods in WHO Headquarters, Geneva, Switzerland from 23 - 27 July 2001. The list of participants is presented in Annex 1. Dr Jorgen Schlundt, Coordinator, Food Safety Programme, Department of Promotion of the Human Environment, Sustainable Development and Healthy Environments Cluster in WHO opened the consulta tion on behalf of the two sponsoring organizations. In welcoming the participants Dr Schlundt stated that FAO and WHO are in the forefront of the development of risk based approaches for the management of public health hazards in food. In doing so, they are extending the experience and expertise developed in risk assessment of chemical hazards to microbiological hazards.

Language English

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    The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) convened an expert consultation on “Risk assessment of Campylobacter spp. In broiler chickens and Vibrio spp. in seafood” in the FAO Regional Office for Asia and the Pacific (RAP), Bangkok, Thailand on 5 - 9 August 2002. The list of participants is presented in Annex 1. Mr Dong Qingsong, FAO Deputy Regional Representative for Asia and the Pacific and Officer-in-charge, RAP, opened the meetin g on behalf of the two sponsoring organizations. In welcoming the participants Mr Qingsong noted the increasing significance of microbiological hazards in relation to food safety. He noted that international trade had amplified the opportunity for these hazards to be disseminated from the original point of production to locations thousands of miles away, thereby permitting such food safety hazards to impact on public health and trade in more than one country. Mr Qingsong observed that this under lined the need to first consider microbiological hazards at the international level and provide the means by which they can then be addressed at regional and national levels. He highlighted the commitment of FAO and WHO to provide a neutral international forum to consider new approaches to achieving food safety, and in particular to address microbiological risk assessment.
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    Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods 2000
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    Objectives: The consultation examined the technical documents on hazard characterization and exposure assessment of Salmonella spp. in broilers and eggs and L. monocytogenes in ready-to-eat foods, and the draft guidelines on hazard characterization with the following objectives: 1. To provide scientific advice to FAO and WHO Member Countries and Codex on the risk assessment of Salmonella spp. in broilers and eggs and L. monocytogenes in ready-to-eat foods. 2. To provide guidance to FAO and WHO Member Countries and Codex in the form of practical guidelines and methodology for hazard characterization of microbial pathogens. 3. To identify the knowledge gaps and information requirements needed to complete the above-mentioned risk assessments.
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